Risk characterization of microbiological hazards in food : guidelines.
Publication details: Geneva : , World Health Organization, , 2009. Description: xiii, 119 p. : ill. ; 25 cmISBN: 9789251064122 Subject(s): Foodborne diseases | Food contamination | Food | Health risk assessment | Food industry and trade | Food Microbiology | Food Contamination | Water Microbiology | Risk Assessment | Risk ManagementNLM classification: QW 85 R 2009 Summary: These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
WHO Publications
|
FNPH LIBRARY | QW 85 R 2009 (Browse shelf(Opens below)) | Available | 02852 |
Includes bibliographical references.
These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that a reliable estimation of risk is critical to the overall risk assessment. This volume contains information that is useful to both risk assessors and risk managers, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in food, their impact on human health and food trade and their control. Co-published with WHO.
There are no comments on this title.